Ingredients
-
2
-
2
-
2
-
1
-
2
-
2
-
1
-
3
-
2
-
-
-
-
-
-
Directions
Tamago Sushi, Tamago is a thin sweetened egg omelet Here it is added to sushi with spring onions and mayo for a tasty treat Please note portion sizes are a guess as I normally use a sushi maker to make this type of sushi , I have been making authentic Japanese Tamago for the past 5 years This is NOT tamago! its a sweetened, salty pancake Some things you might want to reconsider 2 tablespoons of sugar for 2 eggs is WAY too sweet Flour?! there is no flour in Tamago at all, ever This is what turns it into a cake Salt should be replaced by soy sauce 1 teaspoon should be enough for 2 eggs , This turned out really well for me I made it last night and I can’t wait to use tamago in my sushi rolls again Thanks for a great recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Bowl Beat Eggs, Flour,Sugar and Salt Together. |
|
2
Done
|
Heat a Non Stick or Lightly Oiled Pan on a Medium Heat. I Normally Use a Small Frying Pan to Give Me a 1/4 Inch Thick Omelette. |
|
3
Done
|
Cook Egg Mix Until Golden on Both Sides. |
|
4
Done
|
Allow to Cool and Slice Into 1/2 Inch Thick Slices. |
|
5
Done
|
Slice the Spring Onions Lengthways Into Long Thin Strips. Depending on Preference You Can Use the White Only or All Parts of the Onion. |
|
6
Done
|
in a Small Dry Frying Pan Place the Sesame Seeds and Heat Over a Medium Heat Until They Turn Golden Brown and Become Aromatic; Watch Carefully They Burn Very Easily. |
|
7
Done
|
Assembling the Sushi. There Are Two Ways to Assemble This Sushi You Can Either Make Fat Rolls (futomaki) or Layered Sushi (nigari) I Will Describe Both. |
|
8
Done
|
Rolls (futomaki): |
|
9
Done
|
Lay a Sheet of Nori Down on a Sushi Rolling Mat. |
|
10
Done
|
Spread 1/3 of the Rice Over the Nori Pressing Down Well; Leave a 1 Inch Gap at the Side Nearest to You. |
|
11
Done
|
Leave a 1 Inch Gap on the Rice at Your Side and Place 1/3 of the Onion, Sesame Seeds and Omelet; Top With a Line of the Mayonnaise. |
|
12
Done
|
Take the Inch of Seaweed That Is Showing and Fold Over the Rice, Continue Rolling Up the Seaweed Using the Mat If Needed as an Aid. You Should End Up With a Cigar Shaped Roll. |
|
13
Done
|
Remove the Roll to a Plate and Place in the Fridge, Make the Other Rolls in the Same Way. |
|
14
Done
|
When the Sushi Is Cool, Use a Sharp Knife Dipped in Salted Water to Slice Into 1/2 Inch Slices. |
|
15
Done
|
the End Sections Will Look Untidy So Eat Them and Arrange the Rest of the Pieces on a Plate. |
